Sunday, December 2, 2012

Walnut Streusel Bread

Last week, I bid farewell to a colleague I have worked with on our department's anti-bullying initiatives since June. She is going on to a fabulus opportunity, but she will be greatly missed by our groups. For our final editorial board meeting, I organized a farewell breakfast, contributing this walnut streusel bread. This is the second quickbread I've made in a month and I still find that my oven takes a bit longer than instructed for it to finish baking. But I've included the regular cooking instructions, just adjust accordingly per your oven.

Walnut Streusel Bread (serves 16...very tiny people)

Ingredients:

Streusel

1/3 cup packed brown sugar

1/3 cup old-fashioned rolled oats

1 TB all-purpose flour

1/4 tsp ground cinnamon

Dash of salt

2 TB butter, melted

2 TB chopped walnuts

Bread

9 oz all-purpose flour (about 2 cups)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

5 TB butter, softened

2/3 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 cup fat-free buttermilk

Baking spray with flour (such as Baker's Joy)

Directions:

Preheat oven to 350°.

To prepare streusel, combine first five streusel ingredients in a medium bowl. Add 2 tablespoons melted butter, stirring until well combined. Stir in nuts. Set aside.

To prepare bread, weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Combine 5 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition; beat in vanilla.

About Me

I'm a short girl with a big appetite for cooking, entertaining and enjoying every bite! In 2011, I embarked on a New Year's resolution to cook one new recipe each week. 52 weeks later I had an arsenal of recipes to choose from (with only half a dozen or so not worthy of repeating) and decided to start a blog this year to chronicle my cooking endeavors.